Selbach-Oster, Zeltinger Sonnenuhr Riesling Auslese 2007

Description

About the Producer

Seebach’s grapes are all harvested by hand, usually in two or three batches, then lightly crushed using modern pneumatic presses, and the grapes for icewine are also processed twice in an old-fashioned basket. press. Clear wines have to be separated from sediments, and some stainless steel tanks and fiberglass barrels are used for equalization. Typically, the winery uses local yeast for fermentation, but if some wines are not fermented to a satisfactory dry level, the winery also uses some other processes. The entire fermentation process is carried out in barrels with a capacity between 1,000 and 3,000 liters, and the fermentation temperature is very low. In addition, the winery is able to produce some wines with residual sugars, which are formed because the fermentation process has been artificially interrupted. Seebach Winery will age the wine with premium lees without stopping it, which he believes will improve the wine’s texture and add fruity complexity. The final bottling time is in early spring of the following year. Although exceptionally pure and transparent, the wines from this winery are still rich and intense, and are therefore highly regarded by tasters.